Grilled Chicken Breast with Creamy Quinoa and Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Creamy Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Creamy Quinoa and Roasted Broccoli

Grilled chicken breast served over a bed of quinoa folded with tangy Greek yogurt and tender roasted broccoli with a hint of toasted garlic.

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NUTRITION

597kcal
Protein
58.5g
Fat
22.1g
Carbs
41.4g

SERVINGS

1 serving

INGREDIENTS

5.1 ounces Chicken Breast

1/4 cup dry Quinoa

2 tablespoons Non-fat Greek Yogurt

1.5 cups Broccoli Florets

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

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PREPARATION

  • 1

    Preheat your oven to 400°F and prepare a grill or grill pan over medium-high heat.

  • 2

    Toss the broccoli florets with half of the olive oil, minced garlic, salt, and pepper, then roast on a baking sheet for 15-20 minutes until the edges are crisp.

  • 3

    Season the chicken breast with salt, pepper, and your favorite dried herbs, then grill for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 4

    Rinse the quinoa thoroughly and boil it in 1/2 cup of water; once the water is absorbed and the quinoa is tender, fluff it with a fork.

  • 5

    Stir the non-fat Greek yogurt and lemon juice into the warm quinoa until it reaches a smooth and creamy consistency.

  • 6

    Slice the grilled chicken and serve it over the creamy quinoa alongside the roasted broccoli.

Grilled Chicken Breast with Creamy Quinoa and Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Creamy Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Creamy Quinoa and Roasted Broccoli

Grilled chicken breast served over a bed of quinoa folded with tangy Greek yogurt and tender roasted broccoli with a hint of toasted garlic.

NUTRITION

597kcal
Protein
58.5g
Fat
22.1g
Carbs
41.4g

SERVINGS

1 serving

INGREDIENTS

5.1 ounces Chicken Breast

1/4 cup dry Quinoa

2 tablespoons Non-fat Greek Yogurt

1.5 cups Broccoli Florets

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 400°F and prepare a grill or grill pan over medium-high heat.

  • 2

    Toss the broccoli florets with half of the olive oil, minced garlic, salt, and pepper, then roast on a baking sheet for 15-20 minutes until the edges are crisp.

  • 3

    Season the chicken breast with salt, pepper, and your favorite dried herbs, then grill for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 4

    Rinse the quinoa thoroughly and boil it in 1/2 cup of water; once the water is absorbed and the quinoa is tender, fluff it with a fork.

  • 5

    Stir the non-fat Greek yogurt and lemon juice into the warm quinoa until it reaches a smooth and creamy consistency.

  • 6

    Slice the grilled chicken and serve it over the creamy quinoa alongside the roasted broccoli.